ROYAL OAK, MICHIGAN
In suburban Detroit vicinity, LILY’S SEAFOOD & BREWHOUSE,first visited August ’04, featured beautiful carved wood bar, sundry fish tanks, and patio dining. Calamari, blackened catfish, and exquisite mussels (with Chardonnay sauce and blue-cheddar cheese) are recommended alongside sharp-hopped red-fruited spice-tingled Reggie’s French River Red, cereal-grained orange-kissed perfume-hopped Harvest Ale, and buttery grapefruit-peeled lemon rind-embittered Maddie’s Best Bitter.
Washed-out banana-clove-bubblegum-influenced lemon-soured Whitefish Bat Wheat and diacetyl yellow-fruited softie Lily’s Light Pilsner fared fair. After dinner, sedate wood-burnt oatmeal-induced black cherry-like Strange Stout proved elegant.
During August ’06 sojourn, tested diacetyl cereal-grained woody-hopped bark-tinged citric-depleted Sven & Ollies IPA and buttery rye-pumpernickel-fronted, lemon-seeded, perfume-hopped Rutgers Rye.